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Cambodia Master Chef Luu Meng

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I am very happy and honor to be represent our tourism private sector to see the new addition of airport expansion of the new tourism information center here. We able to serve and deliver more extra info with service to our visitors to enhancing the tourism experience.
Sincere gratitude and thanks His Excellency Dr Thong Khon and his MOT team for their support to our Tourism Industry & Cambodia airport team to make it happened.

Closing Ceremony of Cambodia National Culinary Competition 21 January 2018 at ACAC. It’s meaningful for Chefs to learn the standard competition with Mr. Martin Kobald, Vice President of WORLDCHEFS.
Thank you so much Bong Meng & all sponsors to make it happened. Well done

The Association of Disciples Escoffier International has for target to honor the memory of Auguste Escoffier, Master of the French and International Cuisines. The purpose is to promote the big traditions of Cooking and the techniques created by Auguste Escoffier, Congratulation new chapter in Cambodia.

Luu Meng (left) examines a pickled cucumber at Men Thida’s pickle stall in Toul Tompoung Market this week. Hong Menea
They're kept in metal bowls, plastic buckets and in jars, and often found on the side, or even at the centre, of Khmer dishes. Sometimes they are vegetables, other times fruits, and even fish, crabs or ants.
Whether the tradition is imported or homegrown, one thing is certain: pickled foods are everywhere in Cambodia.
This was apparent on the north side of Kandal Market, where The Post recently found Pech Srey selling fresh limes and their pickled and preserved equivalent, Ngom Nov. Decidedly unappetising in appearance, and sold by her at 30,000 riel ($7.50) for a vat of 170, the brown and shrivelled limes are first dried in the sun for one to two days, before being boiled in sugar and salt water, and then further preserved in water for three to four months. They can end up in chicken or duck soup, in sauces with grilled fish, or be turned into drinks, Srey says. …